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Ingredients
Serves: 4

375g buckwheat soba noodles

2 tablespoons extra-virgin olive oil

16 scallops, cleaned and patted dry

8 cloves garlic, minced

4 ripe tomatoes, diced

2 red capsicums, diced

1 teaspoon dried basil

8 pitted Kalamata olives, sliced

2 tablespoons Dijon mustard

1 pinch salt

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DirectionsPreparation:20min › Cook:7min › Ready in:27min

Bring a large pot of lightly salted water to a boil. Add soba noodles and cook for 6 to 8 minutes, until al dente. Drain and rinse with a little cool water to stop the cooking. The noodles should remain warm.

Meanwhile, heat olive oil in a large frypan over medium-high heat. Place scallops into the hot frypan and cook until golden brown without moving them in the pan, about 1 minute. Turn the scallops over and cook until golden brown on the other side, 1 minute more. Remove from the pan and set aside.

Stir in the minced garlic and cook until garlic begins to turn golden brown, about 30 seconds. Add the tomatoes, capsicum and basil. Cook and stir until the peppers soften and the tomatoes begin to release their juices. Stir in the Kalamata olives, Dijon mustard and reserved scallops. Season with salt and simmer over medium-low heat for 1 minute to allow the flavours to infuse. Place warm noodles onto serving plates and top with scallop mixture to serve.

Reviews in English (5)

This dish is so tasty - something you would order at a very good restaurant. I followed the recipe almost exactly with superb results. And so easy! The soba noodles I found (had to go to a Korean grocery) called for cooking only 30 seconds, so I ended up over-cooking mine, but they still tasted great. The buckwheat flavor goes perfectly with the peppers and tomatoes ... add in the scallops, and wowsa! Highly recommended - I will make it again, and probably for company.
-
15 Mar 2008
(Review from Allrecipes USA and Canada)

S

by SAVVYSCRAPPER

3

for sure double scallops.
have to love strong olives and bell pepper to enjoy this recipe. was too overpowering for us. Go by recipe on noodle bag for how long to cook.
-
04 Jan 2009
(Review from Allrecipes USA and Canada)